Recipe: Souplantation's Buttermilk Corn Bread (makes 24 muffins)

SOUPLANTATION'S BUTTERMILK CORN BREAD

DRY MIXTURE:
1 1/3 cups yellow corn meal
1 cup plus 2 tablespoons all-purpose flour
1 cup corn (fresh, frozen or canned)
2 teaspoons baking powder
1/2 to 3/4 teaspoon salt*
WET MIXTURE:
3/4 cup plus 1 tablespoon whole milk
1/2 cup creamed corn
1/4 cup plus 2 tablespoons sugar
3 tablespoons buttermilk
2 tablespoons canola oil
1 beaten egg

Preheat oven to 350 degrees F. Line 24 muffin cups with paper or foil liners (or spray cups with cooking spray).

Combine all the dry ingredients in a large bowl and thoroughly mix; set aside.

Combine all the wet ingredients in another bowl and whisk thoroughly to dissolve the sugar. Add wet ingredients to dry ingredients and mix with a large spoon until ingredients are thoroughly combined. Do not over mix the batter.

Scoop batter evenly into the muffin cups and bake for 15 to 20 minutes. Baking time will vary depending on oven and scoop size.

*If you have a mind to, use the higher amount of salt. I think my test batch would have benefited from it

Makes 24 standard-size muffins
Adapted from Souplantation
Source: Caroline Dipping to the San Diego Union-Tribune, June 13, 2007